Baked Chicken with Italian Sausage Stuffing

Ingredients

• 4 to 5 lb (1800-2250 g) whole chicken
• 1/2 lb. (225 g) lean hot or sweet Italian sausage
• 1/4 lb. (115 g) lean ground beef
• 4 to 5 slices (125-150 g) French or Italian bread
• 1 (150 g) small onion, diced
• 2 to 3 (125 g) celery ribs, diced
• 3 to 4 tablespoons (45-60 ml) fresh Italian parsley, minced
• 3 to 4 teaspoons (15-20 ml) fresh basil, minced (optional)
• 1 to 2 cloves garlic, minced
• 2 large eggs
• 2 tablespoons (30 ml) Romano or Parmesan cheese, grated
• 1 to 1 1/2 cups (350 ml) dry white wine, broth, or water
• Kosher salt to taste
• Black pepper
• Olive oil
• For Stuffed Chicken with Carrots and Potatoes
• 3 (900 g) medium russet potatoes, pealed and quartered
• 8 oz. (225 g) carrots, peeled and cut about 3-inches long